INSTRUCTIONS:
1-Preheat oven to 400 degrees and lightly grease a casserole dish. Stir together breadcrumbs and parmesan in a medium bowl, and whisk eggs and water in another bowl.2-Lay pounded chicken breasts out on a flat clean surface. Top each chicken breast with a slice of ham and then a slice of swiss cheese. Roll into a log starting with one of the longer sides and rolling toward the opposite side.3-Dip chicken bundles in the egg mixture, coating all sides, then carefully roll in breadcrumbs to coat. Place in prepared casserole dish and secure with toothpicks so the bundles don't come un-rolled.4-Cover dish with foil and bake for 25-35 minutes until chicken is cooked through. Uncover and cook another 5-10 minutes to brown the chicken coating.5-While chicken is cooking, prepare the sauce. In a medium sauce pan, melt butter over medium heat. Stir in flour until mixture clumps together. Gradually whisk in milk, working out the lumps as you stir. Add dijon mustard, garlic powder, parmesan cheese, and salt and pepper to taste.6-When chicken bundles are fully cooked, cut into 1-inch sections, drizzle with the sauce and serve hot.Source:lecremedelacrumb.com

Popular posts from this blog

The bread is soft, moist and the cream cheese layer is like having a layer of cheesecake baked into banana bread. It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I use melted coconut oil so there’s no mixer to dirty and oil keeps bread softer and springier than butter. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute if desired. Sour cream (or Greek yogurt) is extra insurance for a soft, springy, bouncy, fluffy loaf. The big river of cream cheese is thick, bold, unmistakeable, and really makes this bread out of this world.

This is an easy, no-mixer, one-bowl, whisk-together batter. The loaf is soft, springy, and moist without being heavy or dry, nor is it oily. Plus, you probably have all the ingredients on hand to make it and you can pronounce every ingredient used. The cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor. I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons of lemon extract necessary for full-bodied lemon flavor, but add to taste. Don't use lemon oil and lemon extract interchangeably.

The cherry bars are like cherry pie but easier. There's a buttery, soft, tender crust topped with cherry pie filling before being baked and glazed. There's almond extract in both the bars and the glaze which adds the most heavenly flavor. The cherry and almond extract combination is absolutely perfect. I baked the bars using a 15x10x1-inch jelly roll pan and appreciate that they don't turn out overly thick. However, you could probably use a 9x13-inch pan noting the bars will be thicker and the baking time will be longer. It's a great recipe for parties and events because the recipe makes a large amount.